Roasted Corn and Avocado Dip Recipe
The tangy taste of this dip keeps people who taste it guessing what's in it! I've had many people request the recipe to find out. My husband and I enjoy traveling in our motor home and doing a little fishing along the way.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 20
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 2 tablespoons canola oil
- tortilla chips
- 1/4 teaspoon ground cumin
- 2 tablespoons finely chopped onion
- 3 tablespoons lime juice
- 1 cup fresh corn
- 2 large avocados peeled
- 1 can (3-1/2 ounces) jalapeno peppers drained and chopped
- Carbohydrate 11.3702919166696 g
- Cholesterol 0 mg
- Fat 5.18950833333317 g
- Fiber 2.26567289733646 g
- Protein 1.60202637499479 g
- Saturated Fat 0.640895770833056 g
- Serving Size 1 1 serving (38g)
- Sodium 9.44220833331898 mg
- Sugar 9.10461901933317 g
- Trans Fat 0.301952345833399 g
- Calories 94 calories
Directions Combine corn and oil in a shallow baking dish. Bake at 400degrees for 12-15 minutes or until lightly browned, stirring several times. Cool. Meanwhile, chop 1 avocado and set aside. Mash the other avocado in a bowl; add the lime juice, garlic, onion, jalapenos, salt and cumin. Fold in chopped avocado and the corn. Chill. Serve with tortilla chips. Yield: 2-1/2 cups. Originally published as Roasted Corn and Avocado Dip in Bountiful Harvest Cookbook 1994, p29 Nutritional Facts 1 serving (2 tablespoons) equals 52 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 62 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend
